|Strawberries||1⁄2 Cup (8 tbs), sliced|
|Frozen blueberries||1⁄2 Cup (8 tbs), thawed|
|Lemon juice||2 Teaspoon|
|Canned mandarin oranges||11 Ounce, drained (In Light Syrup)|
|All purpose flour||3 Tablespoon|
|Brown sugar||2 Tablespoon|
|Quick cooking oats||2 Tablespoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Reduced calorie stick margarine||2 Tablespoon, chilled and cut in small pieces|
Preheat toaster oven to 350°.
Combine first 4 ingredients in a small bowl; toss gently.
Divide fruit mixture evenly between 2 (10-ounce) custard cups; set aside.
Combine flour and next 4 ingredients in a small bowl; stir well.
Cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal.
Sprinkle flour mixture evenly over fruit.
Cover and bake at 350° for 20 minutes.
Uncover and bake an additional 5 minutes or until crisp.